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  <title xml:lang="en">Double-Chocolate and Orange Truffles</title>
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<h1>Double-Chocolate and Orange Truffles</h1>
<table class="recipe">

<tr>
  <td>12 oz (375 g) European milk chocolate, chopped</td>
  <td rowspan="2">Melt together</td>
  <td rowspan="3">Stir</td>
  <td rowspan="3">Freeze until moundy</td>
  <td rowspan="3">Drop</td>
  <td rowspan="3">Freeze</td>
  <td rowspan="3">Roll until balls</td>
  <td rowspan="4">Roll</td>
  <td rowspan="4">Freeze</td>
  <td rowspan="5">Drop and coat</td>
  <td rowspan="5">Refrigerate</td>
</tr>
<tr>
  <td>&#189; c frozen orange juice concentrate, thawed</td>
</tr>
<tr>
  <td>2 T unsalted butter, at room temperature</td>
  <td class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>unsweetened cocoa powder</td>
  <td colspan="6" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>12 oz (375 g) bittersweet or semisweet, finely chopped</td>
  <td colspan="7" class="righthide">&nbsp;</td>
  <td>Melt</td>
</tr>
</table>

<ol>
<li>In a heavy saucepan over medium-low heat, combine the milk
chocolate and orange juice concentrate. Stir constantly until smooth.
<li>Add the butter and stir until incorporated. Pour into a bowl; this
mixture is the truffle filling.
<li>Cover and freeze until firm enough to mound in a spoon, about 40
minutes.
<li>Line a baking sheet with foil. Using a tablespoon, scoop out
rounded spoonfuls of the filling and drop onto the sheet, spacing
evenly.
<li>Cover and freeze until almost firm, but still pliable, about 30
minutes.
<li>Roll each chocolate mound between your palms into a smooth ball,
then roll in cocoa.
<li>Return balls to the sheet. Freeze while preparing the coating.
<li>Line another baking sheet with foil.
<li>Place the bittersweet or semisweet chocolate in the top pan of a
double boiler or in a heatproof bowl. Set over (but not touching) barely simmering
water. Heat, stirring frequently, until melted and smooth. Remove from
heat.
<li>Drop 1 truffle ball into the chocolate, tilting the pan if
necessary to coat the ball completely. Slip a fork under the truffle,
lift it from the chocolate and tap the fork gently against the side of
the pan to allow any excess chocolate to drip off. Using a knife,
gently slide the truffle off the fork and onto the prepared baking
sheet. Repeat with the remaining truffles.
<li>Refrigerate uncovered until firm, about 1 hour.
<li>Store in an airtight container in the refrigerator for up to 3
weeks.
</ol>
<p>Makes about 1&#189; dozen</p>
<p>To give an extra-special touch, dust with cocoa powder or drizzle
with melted milk chocolate</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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